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A stuffed pepper casserole dish filled with a cheesy ground beef and vegetable mixture, topped with chopped parsley, with a wooden spoon resting inside and a cut red bell pepper nearby.

Stuffed Pepper Casserole

This easy stuffed pepper casserole has all the hearty, comforting flavor of classic stuffed peppers, without all the fuss. It’s a one-pan weeknight wonder loaded with ground beef, rice, bell peppers, and melty cheese. Cozy, satisfying, and sure to be a weeknight family favorite.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 352 kcal

Equipment

  • Measuring cups and spoons
  • Large oven safe braiser with a lid OR large skillet and oven safe casserole dish with aluminum foil

Ingredients
  

  • 2 teaspoon olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 lb lean ground beef
  • 4 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • pinch of cayenne
  • salt & pepper
  • 14 oz can of diced tomatoes Recommend fire roasted
  • 2 cups beef broth
  • 1 cup long grain rice
  • ½ cup sour cream optional
  • 1 tablespoon Worcestershire sauce
  • 2 cups shredded Monterey Jack cheese, divided Can substitute Pepper Jack or Cheddar
  • chopped parsley optional

Instructions
 

  • Preheat the oven to 350 F.
    Heat olive oil in a large oven safe braiser over medium to medium high heat. Add diced onion and bell peppers and cook for 3-5 minutes until softened.
  • Add in ground beef and minced garlic and cook for another 3 minutes, using a wooden spatula to break the beef up as it cooks.
  • Mix in tomato paste, Italian seasoning, paprika, cayenne and a generous pinch of salt and pepper.
    Cook for 1-2 minutes then pour in the can of diced tomatoes and stir.
  • Add in beef broth, rice, sour cream and Worcestershire sauce along with 1 cup of the shredded cheese. Mix to combine. Then remove from the heat.
  • Cover with a lid or aluminum foil and bake at 350 F for about 30 minutes until the rice is tender and the liquid is mostly absorbed.
    *If you don't have an oven safe braiser you'll need to transfer the mixture to a casserole dish before covering.*
    Remove the lid or foil and sprinkle on the remaining cheese. Broil, uncovered for a couple of minutes until the cheese is melted and golden brown.
  • Remove from the oven and allow the casserole to sit for about 5 minutes before garnishing with a little parsley and serving.
    Enjoy!

Nutrition

Calories: 352kcalProtein: 24gFat: 23gFiber: 1.6g
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